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Saturday, 5 October 2013

Plaited Bread

I had a bit of trouble trying to decide what to call this post. Simple Flavoured Bread? Easy Bread Plaits? Mix and Match Mini Plait Loaves? What I have been making, and trying to describe, are small plaited loaves of white bread which you can add different ingredients to before baking. The results are delicious golden loaves which have wonderful flavours. My favourites are the Tomato & Chorizo and Olive plaits.You could make up the dough in the evening, leave it to rise overnight in the fridge and bake it in the morning to put into a packed lunch, or make it in the morning and bake it in time for lunch. You can also leave the bread to rise a second time after shaping if you want to pop it in the oven at a later time.

• Mix together all the dry ingredients in a big bowl, then mix in the olive oil and warm water. •Knead on a floured surface for 5-10 minutes or until smooth. Place into an oiled bowl and leave to rise in a warm place for at least 2 hours. •When the dough has doubled in size place it on a floured surface and punch it down so that it is back the size it was. Divide the dough into 4 equal chunks.• Flatten the dough portions into rough squares. Spread or sprinkle over your choice of topping ingredients, see the list below. Each amount of ingredients listed below fills one plait.•Fold the topped dough square in half and cut into 3 strips. Pinch together all the strips at the top and plait until you get to the ends of the dough. Tuck the un-plaited dough ends under the plaits. •You can sprinkle over sea salt before baking. Bake at 200°C for about 30 minutes, until the bread is browned and feels hard on the bottom.Makes 4 small loaves.

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Hello. I'm Izzy.

I started this blog aged 14, and I write about 14 subjects, including photography, baking, and art. Thank you for coming by. I hope you enjoy reading and are inspired! Please comment and let me know. View my profile.